Beet Salad with Dates and Pecans

Beet Salad with Dates and Pecans

Mother was right…you have to eat your beets! They are extremely good for you and packed with vitamins, minerals and anti-oxidants. Even though beets are not exactly at their peak in the winter months, they seem perfect for a hearty winter salad. Beets seem to fall somewhere in the category of “love ’em or hate ’em”. When my sister was here last fall I suggested a beet salad for dinner; her reply was an immediate “Hell NO!” Their distinct flavor can be a bit overwhelming for some. A little finesse and balancing of those intensely earthy flavors can make a convert out of the most avid beet hater in the group, and you know who you are (Mary).

The best way to enjoy beets is start out with the freshest ones you can find. Try to find some with nice crisp greens on top as this is a good indication of freshness (plus they are good to eat as well). The beets should be firm, free from marks or cuts, and the tap root should be intact and not overly “hairy” (this is an indication that it is old, and likely to be tough). Some stores actually carry them already trimmed, or they trim them in the store. Avoid buying them as they are probably old. When you get your beets home and are not planning on using them right away, cut the stems about two inches above the beet as they can draw moisture from the root. Never cut into the beet. You need to leave the skin intact because they will bleed and your kitchen will look like you committed murder. Save the tops if you plan on eating them or just discard them.

You can boil or steam them but my favorite way to prepare beets is roasting them. It is the best way to bring out their natural sweetness and it is easy too. Wash them well and place them on a piece of foil and drizzle them with a little olive oil, salt and pepper. Wrap them up and place into a 400 degree oven for 60-90 minutes. The time can vary greatly depending on the size and age of the beets. I usually try to make sure they are all the same size so they cook evenly. They are ready when a sharp knife easily pierces them. When they are done remove them from the oven and let them cool. Trim the tops and bottoms, slip the skin off and cut into cubes, slices, or julienne. They will keep in the fridge for about a week so I usually cook more than I need so I can enjoy them for a few days. I like to put a little vinaigrette on them. They get tastier everyday as they marinate.

A colleague of mine made this salad for me years ago and it is still one of my favorites. It is a bit complex but you can prepare it well in advance and assemble it at the last minute. I use red and gold beets in this salad as it is both striking and elegant. You need to keep the two colors apart until you plate or the red beets will color the gold ones red. You can also substitute and improvise depending on what you have available and it will always come out great. I like to use manchego which is a firm, mild cheese from Spain; but, you may prefer a stronger cheese such as parmesan or dry jack. I made it before with both a blood orange or balsamic vinaigrettes. However, if you are using gold beets you need to use a pale color dressing like a champagne vinaigrette.

Heat a small non-stick pan over medium high heat. Add the sugar and constantly stir using a wooden spoon until the sugar has melted being careful not to let it burn. You will notice it start to caramelize.

You might notice there is no honey or sugar in this recipe. Some people like to make their vinaigrette on the sweet side but I don't. If you are using a sweet vinegar like “Champagne” or “Balsamic” it will be sweet enough. This basic dressing and technique comes in handy and you can use different types of vinegars and seasoning to make it suit almost anything.

Ingredients

1 clove garlic, chopped

1 small shallot, sliced thinly, then chopped

2 tablespoons Dijon mustard

¼ cup Champagne vinegar

½ teaspoon salt

½ teaspoon fresh ground pepper

½ cup olive oil

Instructions

Combine the garlic, shallots, mustard, vinegar, salt and pepper in a bowl and mix well.

Slowly add the oil in a slow steady stream while whisking vigorously. By adding the oil slowly, your dressing will “emulsify” and form a smooth velvety dressing that won’t easily separate.